Comforting Chicken Soup With Potatoes (Printable)
Warm, hearty soup with tender chicken, potatoes, and vegetables in a savory broth—ready in 1 hour.
# What You'll Need:
→ Meats
01 - 2 boneless skinless chicken breasts, diced
→ Vegetables
02 - 3 medium potatoes, peeled and cubed
03 - 2 carrots, sliced
04 - 2 celery stalks, chopped
05 - 1 medium onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
09 - 1 cup water
→ Herbs & Spices
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - Salt and black pepper to taste
14 - Fresh parsley, chopped for garnish
→ Fats
15 - 2 tablespoons olive oil
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened.
02 - Add minced garlic and cook for another minute until fragrant.
03 - Stir in diced chicken and cook for 3-4 minutes until lightly browned on the outside.
04 - Add cubed potatoes, chicken broth, water, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until potatoes are tender and chicken is cooked through.
05 - Stir in frozen peas and simmer for another 5 minutes.
06 - Remove bay leaf. Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped parsley.
# Expert Tips:
01 -
- The broth gets incredibly rich from simmering with chicken bones and vegetables, making every spoonful feel nourishing
- It comes together in under an hour but tastes like it simmered all day
- Leftovers actually taste better the next day as the flavors deepen
02 -
- I once skipped browning the chicken first and the soup still tasted good, but searing adds a depth of flavor you cannot get otherwise
- Removing the bay leaf before serving is crucial because biting into one is an unpleasant surprise
- The soup will continue thickening as it sits, so if you prefer a thinner broth, add a splash more water when reheating
03 -
- Cut all vegetables into similar sizes so they cook evenly and no single ingredient overpowers the others
- Taste and season at the end since the broth reduces as it simmers, concentrating the saltiness